Must try this chuck roast!

Don’t get my wrong, I love to cook, but I am also a firm believer in the saying.. work smarter not harder! I love meals that can carry over into another meal. Not simply leftovers, but when I can use this chuck roast for dinnerchuck over low carb noodles one night, and have a warm beef salad that I can throw together in minutes the next day! I am a picky eater, I prefer quality over quantity. I want the best meats for my family and I, even if that means we eat meat only twice week. To me that is better than eating a low quality of ‘meat’ five days a week. Plus my family will not take for granted that we get the good stuff! I used the chuck roast I got earlier this week from Bos Creek,  For some reason, this fall weather makes me want roastto smell roast cooking more often!

What you will need:

  • 2 pounds boneless beef chuck roast
  • 1 teaspoons salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 3 Medium onions (thinly sliced)
  • 2 large garlic cloves ( finely chopped)
  • 1 tomato (diced)
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary chuck1
  • 1  cup dry white wine
  • 1/2 cup water

Here’s how ya make it…

Preheat oven to 325°F.

Pat beef dry and rub all over with the salt and pepper. Heat oil in an ovenproof 5-quart wide heavy pot over medium high heat until hot,  brown beef on all sides, about 10- 15 minutes total. Set the meat to the side.

Add onions to pot and sauté over medium high heat, stirring frequently, until  golden, about 10 minutes. Add garlic, tomatoes, thyme, rosemary and stir for 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2-3 hours total.

chuck shredLet beef stand, uncovered, in onion sauce about 30 minutes.

Set some beef to the side for tomorrow meal, about one third of roast. Let the meat cool and shred and toss with 3/4 cup onion sauce. After it has cooled completely, let cover and put it in the refrigerator  for tomorrow.

While shredded beef cools, preheat oven to 350°F cut remaining beef  into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.


Per serving:

Cals 285  Protein 27g  Carbs 5

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  1. Looks yummy – I usually do it with red wine, or with beer (a darker one, like a brown ale) if i’m doing more of a carbonnade flavor, but you really can’t go wrong braising a piece of chuck. We did a hunk of chuck on the smoker a week or two ago – it was fantastic! Takes a while, but totally worth it.

  2. Yum! You must be channeling Julia Child again! 🙂 This method works well with elk roasts, too – for those of us that are lucky enough to have a supply.

  3. Your making me hungry!

  4. This sounds wonderful and I will definitely put it on my list for the coming cooler weather, or just because it sounds so good. Can you give me a hint about which brand of low carb noodles you use please.

  5. The roast looks delicious! Now, I need to thaw one out!

  6. This sounds delicious as I’m reading this I have a pot roast cooking in the crock pot. Just a question how come some recipes I can save and others not?

    • Your Lighter Side says

      I am not sure why you cannot save this.. hmm.. I will ask my web gal. Hope you enjoy your roast tonight!

  7. Really want to try a tough roast in the smoker. I have a bottom round roast marinating in buttermilk currently (from Nourishing Traditions) and I’m going to smoke it just to see.:)

  8. I don’t suppose there is any reason why this wouldn’t work well in a crock pot, do you?

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